*Chestnut Syrup:
Bake 15 chestnuts in oven. Slit the pointed end of each nut with an X. Place on baking tray and bake on 350 degrees for 30 minutes. Allow to cool, peeling shell and skin from the nuts. Chop coarsely and place in sauce pot with 2 cups water and 1 cup sugar. Bring to boil, stir, and allow to simmer for 30 minutes. Strain into final storage container, adding 1 oz vodka as a preservative. Store in fridge. (Cocktail created by: Gwen Sutherland Kaiser, Bar Chef, Photo: Mary Claire Miraldi)